Description
This creamy and tangy egg salad is a classic dish that’s easy to make and perfect for sandwiches, crackers, or a light lunch on a bed of lettuce. Packed with flavor and customizable with your favorite add-ins, it’s an ideal choice for picnics or quick meals.
Ingredients
Scale
- 6 large eggs
- 1/4 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup finely chopped celery
- 1/4 cup finely chopped red onion
- 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
- Optional: 1 tablespoon sweet pickle relish
- Optional: Lettuce leaves for serving
- Optional: Bread or crackers for serving
Instructions
- Place the eggs in a single layer in a saucepan and cover with cold water by about an inch. Bring to a rolling boil over medium-high heat. Once boiling, cover and remove from heat. Let sit for 12-15 minutes.
- Prepare an ice bath in a large bowl with ice and cold water. After the eggs sit, transfer them to the ice bath for 5-10 minutes to cool completely.
- Gently tap each egg on a hard surface to crack the shell, then roll it between your hands to loosen. Peel starting from the wider end and rinse under cold water to remove shell fragments.
- In a medium mixing bowl, chop the peeled eggs into small pieces. You can also mash them with a fork for a creamier texture.
- Add mayonnaise, Dijon mustard, and lemon juice to the chopped eggs. Stir gently to combine. Season with salt and black pepper, adjusting to taste.
- Fold in the chopped celery and red onion. Add dill and sweet pickle relish if using, stirring to combine.
- Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes to allow flavors to meld.
- After chilling, stir the egg salad. If too thick, add more mayonnaise or a splash of milk. Serve on lettuce leaves, bread, or crackers. Garnish with paprika or additional dill if desired.
Notes
- For a creamier texture, mash the eggs instead of chopping.
- Customize with your favorite add-ins like chopped pickles, bell peppers, or herbs.
- Store leftovers in an airtight container in the refrigerator for 3-4 days. Avoid freezing.
- Prep Time: 15 minutes
- Cook Time: 15 minutes